Cook Like Mad

A Celebration of Food

 

Garden Recipes

Raspberry Ripple Pavlova from BBC Good Food

picture from BBC Good Food

Thanks to S for the suggestion to share recipes that use up your summer bounty (comment found in my last post). I’ve selected my top 5 summer produce picks and selected a favorite recipe for each ingredient. I’ve also posted my favorite summer squash recipe, inspired by my trips with D to the South. Whether your garden is overflowing or you over-bought at the farmer’s market, these recipes are tasty, easy, and trusted. Enjoy!

Asparagus

Saveur’s Pasta Primavera

Baby Greens

Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs

Rasberries

Raspberry Ripple Pavlova

Tomatoes

Mark Bittman’s Tomato Paella

Summer Squash

Michel Bras’ Stuffed Zucchini

And finally, a recipe of my own:

My Yellow Squash Casserole

Ingredients:

3 medium yellow squash, sliced into 1/4-inch thick disks
3 c. whole milk
2 tbsp butter, plus extra to coat casserole dish
salt, to taste
1/3 c. Bread crumbs (I prefer the italian seasoned ones here)
1/2 c. Parmesan cheese, divided into 1/4 c. and 1/4 c. portions

Method:

1. Preheat oven to 400 degrees. Place a medium-sized pot on the stove, add the milk, a pinch of salt and sliced squash to it, and bring to a simmer over medium-high heat. Simmer 5 minutes until squash are tender. While squash simmers, butter a small- to medium-sized casserole dish.

2. Turn off heat under pot, drain most of the milk (let’s say, leave 1/2 cup milk in the pot- this isn’t an exact science though), stir in 1/4 cup parmesan and transfer entire mixture into the casserole dish.

3. Top the mixture with the bread crumbs, then with the remaining 1/4 cup of parmesan. Dot the top with the 2 tbsp butter and place in the hot oven for 30 minutes, until the top is golden brown. If the top begins to get too brown, cover it with foil and continue cooking for the remaining time. Enjoy!

-M

9 Responses to “Garden Recipes”

  1. Eugene Says:

    Nice article. Thanks. :) Eugene

  2. john Says:

    Thanks for the recipe. Sounds terrific!

    A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/

    Cheers.

    John

  3. Cynthia Lair Says:

    Hi Maddy,
    I was searching for a contact email. Was wondering if you might have a look at my web cooking show: Cookus Interruptus: how to cook fresh local organic whole foods despite life’s interruptions. We’d love to be on your list of links.
    Happy holidays.
    Cynthia Lair

  4. poker Says:

    i’m agree with eugene: nice article! continue to make us dream! thanks!

  5. John Says:

    It looks very goods
    I’ll definitely to come back to your blog again.
    http://www.ahacook.com

  6. ure Says:

    Cheers for sharing this yummy recipe.

  7. Mari Ann "Burn Belly Fat" Says:

    Now, this looks super yummy!

  8. Mary@CookEatShare Says:

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  9. Ryan Says:

    Hi Maddy,

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    Cheers,
    Ryan


    http://www.damnfineeating.com | Upload Your Food Pics
    http://www.dineandcook.com
    Dine & Cook, launching Memorial Day 2010
    Follow us on twitter: http://twitter.com/dineandcook

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